Instructions: Peel tomatoses (place in boiling water for about 1 minute to loosen skin.

Set aside to cool.) Saute shrimp in oil for about 2 minutes on each side.

Remove shells. Season to taste ( I used lime juice and hot pepper sauce) . Set aside. In same pan, saute onion until golden; add next 3 ingredients (I skipped parsley as I didnt have any). Cook 10 minutes. Add white wine.

[NB: Original recipe called for 1 ounce. I added at least another ounce.

Cant be precise. I just poured it out of the glass I was dirinking out of)

. Saute a bit longer until sauce cooks down. Add shrimp and let simmer 3 minutes. Dont overcook the shrimp! Serve over rice.

My notes: The original recipe called for a "tube" of saffron. I dont know how much that is, so I put in about a pinch. I suppose the dish could live without it. It also called for vegetable oil only, but I used half vegetable oil and half olive oil. I used nice large shrimp - and that made a difference.

family-owned restgaurant in San Antonio. Chez Ardids owner, William , uses many of his grandmothers recipes. Thus, his sauces and cooking tedchniques are classically French. Chez Ardid has a splendid reputation and is a perennial favorite of Texans everywhere!"

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